cornstarch, cream cheese, heavy cream, honey, MI-DEL® Gluten Free Graham Style Pie Crust, pure vanilla extract, strawberries, Whipped cream

Strawberry Cream Pie

25 minutes
25 minutes
4 servings
  1. Combine strawberries, 3 tbsp. honey, and cornstarch in small saucepan over medium heat. Simmer, stirring until fruit releases its juices and clear, thick glaze forms, about 5 minutes. Cool completely (it will begin to set; break up with spoon before adding to cream cheese mixture).
  2. Using electric mixer, beat 1/2 cup heavy cream until firm peaks form. In separate bowl, beat together cream cheese, remaining 2 tbsp. honey, and vanilla. Beat in the strawberry mixture. Using a spatula, fold in the whipped cream.
  3. Spoon the filling into crust; smooth surface with a spatula. Cover with plastic wrap and chill overnight or until firm. Garnish with sliced strawberries, if desired. Top with whipped cream before serving.



  • 1 package of KA–ME® Original Rice Crackers or KA–ME® Seaweed Rice Crackers
  • 1/2 cup chickpea hummus
  • 1/2 cup beetroot hummus
  • 1 small sweet potato , thinly sliced
  • 1 medium beet , thinly sliced
  • 1 medium carrot , thinly sliced
  • 1/4 cup edamame , shelled
  • 1/4 cup cranberries
  • 1/4 cup yellow corn
  • 1/2 cup heirloom cherry tomatoes
  1. Bring a pot of water to a boil. Once boiling, carefully add eggs. Boil for 7 minutes and then remove, placing in an ice bath. Set aside.
  2. Cook the KA•ME® Wide Lo Mein Noodles per the package directions. Drain and rinse with cold water and set aside to chill.
  3. In a medium bowl, whisk all the ingredients in the sauce together. Toss the noodles with the sauce.
  4. Divide each serving into a bowl. Top each bowl with chopped peanuts, green onions, carrots and cucumbers, and half an egg. Serve cold.

Included Products

Gluten Free Chocolate Chip Cookies
Gluten Free Arrowroot Animals
Gluten Free Cinnamon Snaps